Brioche Loaf

Brioche Loaf

This sweet vegan brioche recipe makes a loaf that is light and fluffy and is both delicious on its own and used in dessert recipes.

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This beautifully sweet brioche loaf with a rich and tender crumb is entirely free from eggs, butter and milk.

The key to making this vegan brioche light and fluffy is to use high-quality flour and extra virgin olive oil. This helps to make a vegan brioche loaf with a delicate crumb that pulls apart in the way a traditional brioche does.

Total Time: 4 hours

Servings: 6

Rating:  

Total Time: 4 hours

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the brioche:
  • 0.041666666666667 0.041666666666667 tsp sea salt
  • 0.33333333333333 0.33333333333333 tsp fast action yeast
  • 35.833333333333 35.833333333333 g all purpose flour
  • 17.5 17.5 g + 4 tbsp soy milk (warmed slightly)
  • 25 25 g aquafaba
  • 0.5 0.5 Tbsp caster sugar
  • 53.333333333333 53.333333333333 g strong white bread flour
  • 25 25 ml extra virgin olive oil
  • For the milk wash:
  • 0.5 0.5 Tbsp soy milk
  • 0.083333333333333 0.083333333333333 tsp agave syrup
  • 0.083333333333333 0.083333333333333 tsp vegetable oil

Method

  1. Grease a large loaf tin or two small loaf tins with some olive oil.
  2. In a medium bowl, mix the salt, yeast and all purpose flour.
  3. In the bowl of a stand mixer fitted with a dough hook, combine the soy milk, aquafaba and sugar until smooth.
  4. Add the all purpose flour mixture to the mixer bowl and knead with the dough hook until smooth. Add the bread flour and olive oil and continue to knead for five minutes on medium speed.
  5. After five minutes, the dough should look very oily and may not hold together in a ball. If this is the case, remove the dough and pat it together into one large ball of dough, kneading a few times if necessary. Return the dough to the stand mixer and knead for a further ten minutes on medium speed. Patience is key here, the dough looks as though it wont absorb all the oil, but trust me – it will.
  6. After ten minutes, the dough should be stretchy, smooth and should spring back into shape if poked lightly. Cover the bowl with a tea towel, set your oven to the lowest setting (I just leave the light oand prove the dough in the oven for roughly 1.5 hours.
  7. After proving, the dough should’ve doubled in volume. If it is not doubled, return it to the oven and check after another 20 minutes or so. Remove the dough from the bowl and knock back to burst any extra large air bubbles.
  8. Divide the dough in half. Further divide each half into six equal balls. Arrange the balls of dough inside the loaf tin, being sure to stagger their placement to create an uneven effect. Cover the loaf tin with a plastic bag, shower cap or tea towel and prove for a further hour.
  9. With 20 minutes remaining of your second prove, preheat the oven to 180c. Mix together the ingredients for the milk wash.
  10. Once the loaf is fully proved, wash the top with half of the milk wash and place it in the centre of the oven. Bake for 20 minutes then reduce the heat to 160c and apply the remaining milk wash. Return to the oven for 15 mins.
  11. Remove the loaf from the oven and allow to cool for 20 minutes before removing from the tin. Allow to cool fully before slicing (about 1.5 hours).

Whether you’re using it for sandwiches or to soak up a bowl of soap, we all love a good loaf of bread!

But have you ever wondered is bread vegan?

Written by

Richard Makin

Richard Makin

Richard Makin from School Night Vegan is a vegan blogger creating spectacular vegan versions of all of your favourite recipes. When he's not whipping up tasty recipes for his blog, you can find him working as the Food Editor for Wicked Healthy.

schoolnightvegan.com/

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